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To start, you need a few key items: - 2 cups all-purpose flour - 3 large eggs - 1 tablespoon olive oil - 1 teaspoon salt - 1 cup mushrooms (cremini or button), finely chopped - 1 clove garlic, minced - 1/2 cup ricotta cheese - 1/4 cup grated Parmesan cheese These ingredients form the base for our creamy mushroom ravioli. The flour gives structure, while the eggs add richness. Olive oil helps with the dough. Ricotta and Parmesan provide a creamy and cheesy filling. Next, we add flavor with seasonings and garnishes: - 1/4 teaspoon nutmeg - 1/4 teaspoon black pepper - Fresh parsley, chopped for garnish Nutmeg adds warmth, and black pepper brings some spice. Fresh parsley on top adds color and a hint of freshness. Finally, for the sauce, you’ll need: - 1/2 cup heavy cream - 2 tablespoons butter The heavy cream creates a rich, smooth sauce, while butter adds a lovely gloss and flavor. Together, they elevate the dish from simple to sublime. {{ingredient_image_1}} To make the pasta dough, start by combining 2 cups of all-purpose flour with 1 teaspoon of salt. Create a well in the center and add 3 large eggs and 1 tablespoon of olive oil. Gradually mix the flour into the eggs using a fork until a dough forms. Knead the dough for about 5-7 minutes until it feels smooth. Wrap the dough in plastic wrap and let it rest for 30 minutes. This rest helps the gluten relax. Next, you'll prepare the filling. In a skillet over medium heat, melt 2 tablespoons of butter. Add 1 cup of finely chopped mushrooms and sauté them until they soften. This should take about 5-7 minutes. Stir in 1 clove of minced garlic and cook for an additional minute. Remove the skillet from heat and let the mixture cool slightly. In a bowl, mix the sautéed mushrooms with 1/2 cup of ricotta cheese, 1/4 cup of grated Parmesan cheese, 1/4 teaspoon of nutmeg, and 1/4 teaspoon of black pepper. Stir until everything is well combined. Once the dough has rested, divide it into 4 parts. Roll each part out using a pasta machine or a rolling pin. Aim for a thin sheet about 1/16 inch thick. This thinness allows the pasta to cook quickly and gives it a nice bite. Now, it’s time to assemble the ravioli. Place teaspoonfuls of filling along one sheet of pasta, leaving some space between each. Brush around the filling with water. This helps seal the ravioli. Place another sheet of dough over the filling. Press down firmly to seal. Use a knife or a pasta cutter to cut out individual ravioli. Repeat this process until you use all the dough and filling. Bring a large pot of salted water to a boil. Gently drop the ravioli into the boiling water. Cook them for about 3-4 minutes. They are done when they float to the surface. Use a slotted spoon to remove them and set aside. In the same skillet used for the mushrooms, melt the remaining tablespoon of butter over medium heat. Add 1/2 cup of heavy cream and bring it to a simmer. Stir well and cook for 2-3 minutes until the sauce thickens slightly. Add the cooked ravioli into the skillet and gently toss them to coat with the creamy sauce. Cook for another minute to warm everything through. To make great pasta dough, start with the right ratio. Use two cups of flour and three eggs. Mix them well on a clean surface. Avoid over-kneading; just five to seven minutes are enough. Rest the dough for thirty minutes. This helps the gluten relax. If you find the dough too dry, add a little water. If it's too wet, sprinkle more flour. While mushrooms are classic, you can get creative. Try adding spinach for a fresh taste. Or, mix in sautéed onions for sweetness. You can also use different cheeses like goat cheese or feta. This will change the flavor profile. Experiment with herbs too! Thyme or basil can add depth. Remember, the key is to keep the filling balanced. To ensure perfect ravioli, use plenty of salted water. Bring it to a rolling boil before adding the ravioli. Watch them closely; they only need three to four minutes. They are done when they float to the top. Use a slotted spoon to lift them out gently. Avoid overcrowding the pot. If you need to cook in batches, do so. This keeps them from sticking together. Pro Tips Use Fresh Ingredients: Always opt for fresh mushrooms and quality cheeses to enhance the flavor of your ravioli. Resting the Dough: Allowing the pasta dough to rest is crucial; it helps to relax the gluten, making it easier to roll out. Seal the Ravioli Well: Make sure to press the edges tightly to prevent the filling from leaking during cooking. Flavor Your Sauce: Consider adding a splash of white wine or a pinch of red pepper flakes to the cream sauce for an extra flavor kick. {{image_2}} You can easily make this dish even better with veggies. Adding spinach gives a fresh taste. You might also try using kale or zucchini. These greens add color and nutrients. Mix them into the filling or serve on the side. Another fun idea is to add roasted red peppers. They add a nice sweetness. These changes keep your ravioli light and tasty. If you want a heartier meal, think about adding meat. Ground chicken or turkey works well. Just cook the meat before mixing it with the filling. You can also try adding cooked sausage. It adds a nice spice. For a different flavor, use pancetta or bacon. Their smoky taste pairs great with mushrooms. These protein options turn your ravioli into a filling dish. For those who can't eat gluten, making ravioli is still possible! Use gluten-free flour instead of regular flour. Many brands offer great alternatives that work well. You can also try using almond flour or chickpea flour. Just be aware that these flours can change the taste. Adjust the water and egg amounts as needed. This way, you can enjoy creamy mushroom ravioli without worries. To keep your ravioli fresh, store it carefully. For uncooked ravioli, place it on a baking sheet in a single layer. Cover with plastic wrap and refrigerate. Use it within two days for the best taste. If you already cooked the ravioli, store it in an airtight container. Keep it in the fridge and eat within three days. Freezing your ravioli is easy. Spread the uncooked ravioli on a baking sheet. Make sure they are not touching. Freeze them for about an hour. Once frozen, transfer them to a freezer bag. Label the bag with the date. Cook frozen ravioli straight from the freezer. Just add a few extra minutes to the boiling time. To reheat leftovers, use a gentle method. Heat a skillet over low heat. Add the ravioli and a splash of water or cream. Cover it with a lid to steam. Stir gently until heated through. You can also microwave it. Place the ravioli in a bowl, add a bit of cream, and cover. Heat for one minute, then check and stir. Enjoy your creamy mushroom ravioli warm! You can use cottage cheese as a ricotta substitute. It has a similar texture and flavor. If you want a dairy-free option, try silken tofu blended until smooth. Cream cheese can also work well, but it is thicker and richer. The ravioli is cooked when it floats to the top of the water. This usually takes about 3-4 minutes. Another sign is that the dough looks slightly translucent. If you bite into it, the filling should be hot and tender. Yes, you can roll out the dough by hand. Use a rolling pin to flatten the dough evenly. Aim for about 1/16 inch thickness. It may take more time, but the result will still be great. Just make sure to dust the surface with flour to avoid sticking. A creamy Alfredo sauce pairs nicely with mushroom ravioli. You can also use a light butter sauce with fresh herbs. For a twist, try a sage brown butter sauce. It adds a lovely nutty taste that complements the mushrooms well. This blog post guided you through making delicious ravioli from scratch. We covered essential ingredients, step-by-step instructions, tips for perfecting your dough, and variations to suit your taste. Ravioli can be versatile and delicious, whether you opt for vegetarian options or freeze leftovers for later. Enjoy creating your ravioli masterpiece. Remember, practice leads to perfecting this dish. Your efforts will pay off with every bite you take.

Creamy Mushroom Ravioli

Delicious homemade ravioli filled with a creamy mushroom and cheese mixture, served in a rich cream sauce.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 3 large eggs
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 cup mushrooms (cremini or button), finely chopped
  • 1 clove garlic, minced
  • 1 2 ricotta cheese
  • 1 4 cup grated Parmesan cheese
  • 1 4 teaspoon nutmeg
  • 1 4 teaspoon black pepper
  • 1 2 cup heavy cream
  • 2 tablespoons butter
  • to taste fresh parsley, chopped for garnish

Instructions
 

  • Make the Pasta Dough: On a clean surface or in a bowl, combine flour and salt. Make a well in the center, then add the eggs and olive oil. Gradually mix the flour into the eggs until a dough forms. Knead for about 5-7 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
  • Prepare the Filling: In a skillet over medium heat, melt 1 tablespoon of butter. Add the chopped mushrooms and sauté until they are softened and their moisture evaporates, about 5-7 minutes. Stir in the minced garlic and cook for another minute. Remove from heat and let cool slightly.
  • Combine Cheese and Spices: In a bowl, mix together the sautéed mushrooms, ricotta, Parmesan, nutmeg, and black pepper until well combined.
  • Roll Out the Dough: Divide the rested dough into 4 parts. Roll out each part using a pasta machine or a rolling pin until thin (around 1/16 inch thick).
  • Assemble the Ravioli: Place teaspoonfuls of the filling along one sheet of pasta, leaving space in between. Brush around the filling with water to help seal. Place another sheet of dough over the filling and press down to seal. Cut out individual ravioli using a knife or a pasta cutter. Repeat with remaining dough and filling.
  • Cook the Ravioli: Bring a large pot of salted water to a boil. Carefully drop the ravioli into the boiling water and cook for 3-4 minutes or until they float to the surface. Remove with a slotted spoon and set aside.
  • Make the Cream Sauce: In the same skillet used for mushrooms, melt the remaining tablespoon of butter over medium heat. Add the heavy cream and bring to a simmer, stirring well. Cook for 2-3 minutes until slightly thickened.
  • Combine Ravioli and Sauce: Add the cooked ravioli to the skillet and gently toss to coat in the creamy sauce. Cook for another minute to warm through.
  • Serve: Plate the ravioli and drizzle any remaining sauce over the top. Garnish with freshly chopped parsley.

Notes

Serve with fresh parsley for garnish.
Keyword creamy, homemade, mushroom, pasta, ravioli